I had a pack of chicken breasts and used it for the recipe. One thing I did differently was to soak the chicken in buttermilk for 30 minutes, which may also have contributed to the tenderness. I also really liked the technique of adding the lid. This made it a bit like roast chicken and juicy. If I do it again, I could just double it for a crunchier, crunchier texture. I was looking for a fried chicken pan recipe to put in my fryer, but this recipe received such good reviews that I decided to try its method.
Coverage; cook over medium heat for 10 minutes or until dark golden brown. Heat the oil in a large cast iron pan or Dutch oven with the butter over medium heat. When the oil is hot and a drop of water in the pan whistles, add the chicken and make sure not to clutter the pan.
There are literally hundreds of fried chicken recipes out there, but this is the best I’ve found. Transfer the coated chicken piece by piece into a fine-meshed sieve and shake to remove excess flour. Transfer to a grid on a lined baking sheet. Once all the chicken pieces are covered, place the skin down in the pan.
It was the technique of this recipe that intrigued me. Often I have fried chicken, especially larger pieces like thighs, large thighs and breasts, and then cut them to see that they were still red in the middle. This method ensures not only a perfectly crispy crust, but also good Korean fried chicken internal cooking. My mother always taught me how to flavor chicken before cooking it, so the night before I sprinkled every piece with salt, pepper, garlic powder, and onion powder. The chicken stayed in the refrigerator overnight. Thank you so much for sharing this recipe.
I adapted it only for the taste, but not for the method of preparation. For more flavor, I brine the sliced chicken at 1-2 hours in 1/4 cup of salt, 1 teaspoon of garlic salt, filling the onion powder with water to cover the chicken. I use 3 cups all purpose 2 teaspoons garlic powder 2 teaspoons garlic salt 1 tbsp onion powder 1 tsp paprika 2 tsp salt 1 tsp pepper. I follow the steps of this recipe, but I use an electric fryer that lasts in batch until it reaches 160 on an instantly readable thermometer.
Remove a piece of chicken from the bag, let the excess buttermilk drip, place the chicken in the flour mixture and throw it coated. Continue adding chicken pieces to the flour mixture one by one until they are all in the bowl. Discard the chicken until each piece is well covered and press your hands to let the flour adhere in a thick layer. Slice the chicken pieces in a mixture of 2 cups of buttermilk, 1 cup of flour, 1 teaspoon of paprika and a little black pepper, then fry them.
Once the oil is hot and ready, fry each piece of chicken on each side until golden brown. Drain on paper towels and place the steaks on a baking sheet covered with parchment paper and put in the oven while baking. Fill your fryer with peanut oil and preheat to 350°F.
After taking your chicken out of the pan, you need to let it sit before serving. Some people do this by placing the hot chicken on a paper bag or paper towels. However, this method can lead to soggy skin, especially on the side that is in contact with the paper. A better technique is to rest the chicken on a rack above a baking sheet and sprinkle a little salt on it when it’s hot for more flavor. Remove fried chicken pieces when golden brown, crispy and have a minimum internal temperature of 165°F (74°C). Put your cooked chicken on a wire cooling rack on paper napkins until all the chicken is fried, the chicken sits for 10 minutes, and you’re ready to serve it.
One by one, coat the chicken pieces. Let each piece of chicken drip from excess buttermilk before spreading it in the flour mixture. Be sure to cover the chicken pieces well on all sides, then shake gently to remove the excess coating. Although, I think the name should be juicy fried chicken rather than crunchy.
I also added a generous amount of garlic powder, salt and pepper and a little onion powder to the flour. They cooked very fast and were very good! Four stars instead of 5 because I added some things.